Going to try to do some home made BBQ ribs but never done this before. Does anyone have and tips or marinades they would recommend?
Oh the BBQ is the flavour rather than cooked on a BBQ as ours died last year and never got around to replacing it :/
This was good - cook them in cola first.
https://www.bbcgoodfood.com/recipes/stickiest-ever-bbq-ribs-chive-dip
I poach them low and slow (just water, a few veg, and whatever herbs and spices you fancy - star anise is a must though) for an hour and a half before finishing in the oven.
I have used this with great results.
https://www.thespruceeats.com/kansas-city-rib-rub-recipe-335915
In combination with:
https://www.thespruceeats.com/kansas-city-rib-sauce-333682
Equal parts of:
Balsamic vinegar
Olive oil
Worcester sauce
Dijon mustard
Soy sauce
if you want it spicy add an equal measure of chilli sauce.
Had many good results with using spicy dry rubs, cooking sealed for 2 - 3 hrs in a low oven then bbq, basting with a sticky bbq sauce. Don't forget to take off the membrane on the bone side.
Had many good results with using spicy dry rubs, cooking sealed for 2 – 3 hrs in a low oven then bbq,
This. The key I think is a long slow cook with your preferred aromatics, followed by a blast on the bbq.
I use one tablespoon each of balsamic vinegar, minced garlic, minced onion, mustard, soya sauce, black pepper, and brown sugar, with 8 tablespoons pasta sauce, plus a teaspoon or two of liquid smoke if you can't BBQ them. Basically, you need some acid to tenderize them and some sugar to caramalize when you brown them.
Marinade them overnight then wrap them in foil and bake them on a low heat for 30 minutes, then leave them in the oven for an hour or two to rest. Finish them with a few minutes on the BBQ to crisp the outside. The meat should just fall off the bone. I've had some really awful ribs - people try to cook them quickly and they are tough and chewy, just horrible.
thanks for the replies! going to have a look this morning and see what we fancy.
If you’re going to finish on the bbq you may as well do the whole cook on the bbq.
Any Dry pork/bbq rub left for a couple of hours will do, then get your bbq setup for indirect cooking with a drip pan with some hot water in it, and up-to about 130deg. Then place the racks on the indirect side and leave for 3 hours (the meat should’ve shrunk on the bone so if it hasn’t then leave them on), remove, smother in bbq sauce, place on foil, pour on some apple juice and wrap tightly, placing ribs back on for two hours. Remove ribs, (They should be close to falling off the bone) unwrap, baste again and whack back on the grill bone side down for another 45-1hr.
Sometimes you don’t need 6hrs, other times you need 8.
The same method can be applied to your oven but you won’t get the smokey flavour.
As I mentioned above we dont have a BBQ at the minute but will keep in mind when we get around to getting another one.
If you’re going to finish on the bbq you may as well do the whole cook on the bbq.
I usually do 45min in the oven covered @220C, then another hour or so on the BBQ. Advantage is that it's a lot quicker than doing the whole cook on the BBQ. Never had any complaints 🙂
Basic rub recipe is this one:
https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/meatheads-memphis-dust-rub-recipe
The best ribs recipe I've found is this: https://www.ricardocuisine.com/en/recipes/4726-barbecued-ribs-the-best
Excellent, works every time!
As Paul said up there, it's great if you can do them on the BBQ and the 3, 2 1 method he's suggesting will cook pretty much any size of rib - unless you're cooking a huge lump of pork. best way to check if they're cooked is the bend test, if you pick them up with tongs in the middle of the rack, they should bend almost in half.
Before I started making my own rubs I'd buy a garlic, chilli and salt grinder, mix half with some cumin, paprika and black pepper. You can mix your own but for 70p or what ever it was, you can't go wrong. I'd then use a shop bought BBQ sauce for the baste but mixed with honey - Sweet Baby Ray's is pretty much available anywhere these days. Don't bother with the tray of water in my opinion, it doesn't really add anything to the first part of the cook, they'll be steamed with the two hour wrap more than enough. Don't forget to always remove the membrane before you marinade or cook them.
Google or YouTube search Kamado ribs, you won't go far wrong with any of their recipes. just adapt them to suit your cooking apparatus if you're not using a kamado.
Bang on, Lee, it’s a handy method.
FYI the water was to keep the temp stable more than moisture.
@Paul, I've never thought of it like that, makes sense though. Do you use it in a kettle BBQ?
If you have a slow cooker you can stick them in there ok low for as long as you have, in a bath of orange juice.
As other said above makes sure you take the membrane off.